MATC 2021-22 Catalog

BADM– BAKING DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

leadership style and adaptation, impacts of power, facilitating employee development, coaching, managing change, and e ff ective con fl ict resolution. BADM-182 Credits: 1 Business Communication With Technology 3 In Business Communication With Technology 3, the learner applies the skills and tools necessary to ful fi ll his/her role as a modern leader. Each learner will demonstrate the application of evaluating leadership e ff ectiveness and organization requirements, individual and group motivation strategies, implementing mission and goals, ethical behavior, personal leadership style and adaptation, impacts of power, facilitating employee development, coaching, managing change, and e ff ective con fl ict resolution. BADM-192 Credits: 3 Risk Management and Insurance This course provides an introduction to managing risks in order to maximize the value of a fi rm. An examination of the types of business loss exposures and their management, with a primary emphasis on insurance, are discussed in an applied approach. BADM-198 Credits: 1 Business Internship This cooperative training program involves actual work experience. Students obtain a position at an approved work station and work a minimum of 144 hours under the supervision of a teacher-coordinator. Prerequisite(s): Completion of three semesters in the student’s fi eld of study and consent of advisor. Complete INTRN-796. BAKING (Department: 314) BAKING-101 Credits: 3 experiences as the preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties and tortes. Proper use and care of equipment, together with sanitation and hygiene, are emphasized. Prerequisite(s): Complete BAKING-120, BAKING-122, CULART-100, CULART-118 and CULMGT-112. BAKING-107 Credits: 5 Cafe Operations The Cafe Operations course is designed for students to learn techniques for the operation of a modern cafe/bistro in a hands-on working environment. Training will include the areas of barista, preparation of breakfast pastries, preparation of soups and stocks, front of the house, operation of point-of- sale software system, cashier and customer service. Emphasis will be on the complete operation of a business. Prerequisite(s): Complete BAKING-108, BAKING-112, BAKING-131, CULART-109, CULART-116, CULART-122 and CULMGT-105. Specialty Baking and Pastry Techniques 1 This course involves such learning

fl our on fl avor, texture, and the structures of well-known, classical and artisan breads. These include baguettes, sourdoughs, wheat epi, pumpernickel, focaccia, rye and ciabatta. Prerequisite(s): Complete BAKING-120, BAKING-122, CULMGT-112, CULART-100 and CULART-118. BAKING-127 Credits: 3 Chocolate, Confections and Sugar Work This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, gianduja sugar centers and jellies. Students learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. The class includes an introduction to the art of sugar work. Students will learn to properly cook, pour, pull and blow sugar to create artistic showpieces. Design layout and color issues also will be covered. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-113, BAKING-120, BAKING-125, BAKING-129, BAKING-130, BAKING-131, CULMGT-105 and CULMGT-112. BAKING-129 Credits: 2 Healthy and Natural Baking This course studies the combination of the sciences of baking and nutrition. Students learn how to combine ingredients to produce fi nished products that will meet the criteria of taste and nutrition. Basic nutrition principles are reviewed to help students understand healthy baking. Students also study the chemical reactions taking place during the baking process and the formulas that were used. Prerequisite(s): Complete BAKING-101, BAKING-120, BAKING-122, BAKING-125, CULMGT-112, CULART-100 and CULART-118. BAKING-130 Credits: 1 Field Experience in Baking and Pastry Arts Students work 216 hours as regular employees in baking and pastry arts. The goal of fi eld experience is to give students the opportunity to apply, on the job, the skills learned in the classroom and lab, and obtain a broad overview of an entire facility. Prerequisite(s): Complete INTRN-796 with minimum grade of C. BAKING-131 Credits: 2 Baking and Classical Cakes A review of creaming, foaming and blending techniques with an emphasis on preparing simple to complex un fi lled cakes, fi lled cakes and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gateaux, St. Honore, Doosh torte, Linzer torte and Sacher torte), glazed, iced, molded and cream- fi lled cakes; tortes; and bombes. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-120, BAKING-122, BAKING-125, BAKING-130, CULMGT-112, CULART-100 and CULART-118.

BAKING-108

Credits: 2

Hotel and Restaurant Dessert Production This course covers the preparation and service of hot and cold desserts with focus on individual desserts, a la minute preparations, and numerous components within one preparation. Students will learn station organization, timing and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glazes, individual plated desserts, and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality and how well it matches the rest of the menu. Prerequisite(s): Complete BAKING-101, BAKING-120, BAKING-122, BAKING-125, BAKING-129, BAKING-130, CULMGT-105, CULMGT-112, CULART-100 and CULART-118. BAKING-113 Credits: 3 Cake Decorating, Icing and Fondant This course is designed to give students hands-on practice with advanced cake decorating using fondant and gum paste. Students will prepare single and tiered cakes using the fondant for decorating fl oral, modern and children’s themed cakes. There is extensive work in the use of gum paste for a variety of fl oral arrangements that are used for wedding and all occasion cakes. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-120, BAKING-122, BAKING-125, BAKING-129, BAKING-130, CULMGT-112, CULART-100 and CULART-118. BAKING-120 Credits: 3 Basic Baking Techniques This course introduces students to the fundamental concepts, skills and techniques of basic baking and yeast dough production. Study of ingredient functions, product identi fi cation and weights. Training also is given in a retail store setting. Prerequisite(s): Completion of or currently enrolled in BAKING-122 and CULMGT-112. BAKING-122 Credits: 3 Baking Principles/Ingredient Functions In this class, instructors will focus on the primary functions of ingredients in baked goods, with an emphasis on yeast raised dough, sponge dough, straight dough and modi fi ed straight dough methods. Students are exposed to chemical, physical and biological leavening principles, as well as the understanding of the characteristics and functions of baking ingredients. Students will study formulas that work on scienti fi c principles and their outcomes. BAKING-125 Credits: 3 Artisan Breads In this course, you will discover the fi ne science of bread. You will explore and learn about the reaction of yeast, air and liquid combining to become a living substance. You will be introduced to the characteristics and functions of fl our, investigate the e ff ects of

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